Aimori Nihonryori, Solaris Dutamas

Steaming-hot meals that stay true to Japanese traditions: Steered by head chef Tamada, who hails from near Kobe, Aimori Nihonryori is Publika's latest spot for bowls of classic comfort, serving up soulful noodles, rice and more, with sauces and soup bases crafted in this kitchen.

Aimori's current specialities include pork-laden recipes that make for terrific rainy-day sustenance to soothe the spirit: Order the Hakusai Nabe (RM22) for a substantial pot of sliced pork layered with cabbage, poured over with broth and cooked at the table to bring on the heat, perfectly proportioned with protein and fibre for a balanced lunch or dinner.

If you're craving fire in your belly, Aimori's Hell Ramen (RM35) should prove heavenly for spice seekers - the tonkotsu ramen is tantalising enough in its original form, crowned with savoury pork, fermented bamboo shoots and a wobbly egg for all the essentials, but its secret weapon is on the side, a condiment made with lots and lots of chillies. Dunk it into the ramen and stir, to feel the burn in its brilliant intensity.

If you prefer to shine the spotlight purely and potently on pork, the Buta Kakuni (RM22) is your best bet - braised pork belly that's luscious and clean-tasting, complete with an irresistibly runny yolk for a melt-in-the-mouth, soy-simmered staple that's creamy, dreamy and all-umami.

Prefer rice? Aimori has plenty - the restaurant's recommendation is the Yakiniku Don (RM23), doing justice to a familiar favourite. Firm grains blanketed with tenderly grilled beef and onions in Aimori's own gently mellow teriyaki sauce, rounded out with egg and miso soup, make for fuss-free fulfillment that some customers might keep coming back for.

Aimori's repertoire extends to yoshoku-style, Western-influenced platters like the Chicken Nanban Don (RM23) - crisply chunky, succulent chicken, richly coupled with a sauce of boiled eggs and pickled cucumbers in Japanese mayonnaise, made extra-hearty with potato salad and a pile of thinly shredded cabbage, plus rice and miso soup. Capably executed for a certain crowd-pleaser.

Back to noodles: Udon and soba are also well-represented at Aimori, with many distinct varieties. Our top ten has to include the Tori Ten Udon (RM23), thick and slurp-worthy in mild-mannered dashi broth, showered with chopped scallions and some lovely tempura chicken for quality udon at its most quintessential.


For meat-free Mondays, order the Ontama Bukkake Soba (RM18), slim buckwheat noodles that could be the least guilt-inducing of carbs, with the ideal onsen tamago to add a dose of decadence.

There's much more to munch on at Aimori, from snacks to share like gyoza, plumply packed with pork, to other offerings like rice boxes topped with salmon, ikura or unagi, to teishoku set meals that showcase everything from pork steaks to beef fillets, to bentos filled with sushi and skewers.


If you're here for happy hours, Aimori has promotional offers all night long, from 530pm through closing, with Asahi poured fresh at sub-zero temperatures at RM12 for a 320-ml medium serving and RM18 for a 500-ml large. You'll also want to glug Aimori's take on chuhai, carbonated shochu highballs in fun fruity flavours like lemon, grapefruit, lychee, passion fruit, watermelon and more (RM18 each).

Many thanks to Aimori Nihonryori for having us here.

Aimori Nihonryori Publika
A2-UG1-9, Solaris Dutamas, Jalan Dutamas, 50480 Kuala Lumpur
Open Monday-Friday, 1130am-230pm, 530pm-10pm; Saturday-Sunday, 1130am-1030pm. Tel: 03-6206-5526

This post first appeared on eatdrinkkl.com



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